Split the sausage casings open and remove the meat while crumbling it with your fingers. Meanwhile heat 1 tablespoon of the olive oil in a large 12” skillet over medium-high heat. Add the sausage crumbles and cook while crumbling the sausage further with a wooden spoon. Cook until the sausage is golden-brown, crispy and cooked through.

Add garlic, diced red pepper and red pepper flakes (if using) stirring occasionally until red peppers are tender and the garlic is fragrant, about 2 minutes. Season with salt and pepper.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add orecchiette and bring to a boil. Cook for 12 - 13 minutes, or as package directs.

Reserve ½ cup starchy pasta water in a mug. Drain pasta and add it to the skillet with the cooked sausage mixture. Reduce heat to medium. Cook for 1 – 2 minutes adding some of the reserved starchy pasta water to loosen the pasta as necessary.

Sprinkle with chopped parsley, drizzle with remaining 2 tablespoons olive oil, and serve garnished with shaved Parmesan cheese.